Caramel Apple Upside Down Cake
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This recipe pairs tender chai-spiced cake with buttery caramelized apples enriched with luxurious vanilla bean paste and fleur de sel sea salt. Once inverted, the toppings juices release back into the cake, adding intense flavor and welcomed moisture. It is a must-make for fall but destined to be a year-round favorite.
Caramel Apple Upside Down Cake
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 10 fritters
Prep Time
10 minutes
Cook Time
25 minutes
This recipe pairs tender chai-spiced cake with buttery caramelized apples enriched with luxurious vanilla bean paste and fleur de sel sea salt. Once inverted, the toppings juices release back into the cake, adding intense flavor and welcomed moisture. It is a must-make for fall but destined to be a year-round favorite.
Ingredients
-
2 tsp. Lamb & Pork Seasoning
-
3 Tbsp. Salted Caramel Sugar
-
1 tsp. Autumn Harvest Spice Blend
- 4 - 6 oz. boneless pork loin chops
- 2 Tbsp. unsalted butter
- 2 tart apples - unpeeled, cored, and sliced thin
- 2 medium onions, thinly sliced
- 3 Tbsp. pecans, toasted and chopped (optional)
Directions
- SEASON the pork chops with Lamb & Pork Seasoning. In a large skillet, melt butter.
- ADD pork chops. Cook over medium heat for 3-4 mins. then turn chops and cook an additional 3-4 mins. (or until pork reaches an internal temperature of 145°F). Remove chops from pan and plate. Cover to keep warm.
- ADD apple and onion slices to the skillet. Cook over medium heat until onions are caramelized, about 5-7 mins.
- Stir in Salted Caramel Sugar and Autumn Harvest Spice Blend and mix until well blended and the sugar dissolves.
- SPOON apple and onion mixture over pork chops. Sprinkle with pecans.